Something fruity, Something sweet

Creamy coconut & lamyai rice pudding pots

pudding

There are lots of lamyai / longans in season now so I’ve been thinking of new things to make with them. This dessert is a cross between a traditional English rice pudding and the Thai dessert of sticky rice and lamyai, which is delicious but very sweet. This is a pretty healthy dessert option and made with coconut milk so it’s vegan too. This makes 6 pots.

So what do you need?

  • 1 cup of shorgrain rice (I used Japanese rice)
  • 2 cups coconut milk
  • 2 cups of water
  • 1 water
  • 1 – 2 tbsp. palm sugar (or regular sugar)
  • a couple of pinches of salt
  • about 4-5cms of cinnamon stick
  • a small bunch of lamyai / longans

So what do you do?

First rinse the rice once in water then put the rice, coconut milk, water , sugar, salt and cinnamon stick into a heavy bottomed saucepan, cover and put on a medium heat. While this is heating up peel the lamyai and take the stones out. You will need about 1 1/2 cups of lamyai pieces. Mix the rice occasionally and add the lamyai, before it reaches a boil turn the heat down and gently simmer it stirring occasionally. After about 15-20 mins it will start to thicken and you will need to stir it more frequently to stop it sticking. Keep simmering it until the rice is cooked and it’s thick and creamy, probably another 15-20 mins. When it’s done turn off the head, remove the cinnamon stick and then spoon the rice pudding into 6 smallish glasses and allow to cool. Decorate with half a fresh lamyai and then finely grate the cinnamon stick and sprinkle on top. Serve at room temperature or chilled.

Standard
Drinks, Edible gifts, Something fruity

Lamyai Sangsom

Years ago I used to often drink Sangsom and Mekhong, Thai spirits, usually mixed with soda and a dash of coke, a squeeze of lime juice and plenty of ice. I added the coke and lime to take the ‘edge’ off the spirits. I don’t think they can be defined as ‘fine’ or ‘pure’ spirts, but when you are young they do the job and I had many fun nights, and not such fun mornings drinking them. Anyway my drinking tastes have moved on, but a friend gave me a litre bottle of Sangsom on my birthday, for old time’s sake, and it’s been sitting around unopened since.

Another friend from those good old Sangsom days gave me some lamyai from her garden so I decided to try a lamyai Sangsom infusion. I peeled the lamyai and took out the stones and the put them in a couple of large sterilised jars until the jars were about 2/3 full of fruit. I then pourded over the Sangsom and sealed them. I left them to infuse for a couple of weeks. We then all enjoyed the result with ice and soda. The lamyai helped take the edge off the Sangsom, making it a little sweeter and more fragrant. The fruit really absorbed the Sangsom and was very potent. It makes a ‘very Thai’ cocktail 🍸.

Standard